Egg Fried Rice
A vibrant and easy dish made with fluffy rice, scrambled eggs, and colorful veggies, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 cups cooked rice (preferably day-old for the best texture) Day-old rice fries better.
- 2 large eggs Scramble until soft and fluffy.
- 1 cup mixed vegetables (peas, carrots, and corn) Add your favorite veggies.
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil (or vegetable oil) For frying.
- 2 whole green onions, chopped For garnish and flavor.
- Salt and pepper, to taste For seasoning.
Instructions
Preparation
- If using leftover rice, break up any clumps so it’s easy to stir-fry. Chop your vegetables and green onions for easy access.
Cooking
- In a large skillet or wok, heat the sesame oil over medium-high heat.
- Crack the eggs into the pan and scramble them until soft and fluffy. Once cooked, remove and set aside.
- In the same pan, add the mixed vegetables and stir-fry for about 2-3 minutes until they’re tender-crisp.
- Add the cooked rice to the pan, breaking up any clumps. Pour in the soy sauce and mix well.
- Fold in the scrambled eggs and chopped green onions.
- Taste your fried rice and season with salt and pepper as needed. Serve hot, garnished with extra green onions if you like!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in freezer bags for up to a month. Reheat in a skillet over medium heat with a splash of water if it seems dry.